Arancini with Asparagus Walnut Pesto | The Perfect Spring Appetizer

One of our favorite ways to share a game night and meal is to have an appetizer pitch-in, where each guest brings one or two appetizers to share.  Recently, we were invited to a surprise birthday party, and the hostess (who is an amazing cook herself!) asked each guest to bring an appetizer instead of a gift.  What a fun idea!  I decided to recreate this recipe I entered into a contest years ago because it’s the perfect way to bring in a favorite spring flavor – asparagus!  This recipe is easier than it looks, travels well, and makes the perfect spring appetizer recipe.

There seems to be a craving in our house for rice – every. single. day.  I’m trying to find a cauliflower rice recipe that achieves the crispiness I crave, and doesn’t let it go fully soft.  Anyone have advice?  In the mean-time, this recipe is delicious for spring, but it would transition well through every season.  Asparagus pesto make you nervous?  I promise, it’s fast and delicious.  But to make this recipe even faster and easier, you could use a jar of ready-made basil pesto instead.  If you’re looking for more appetizer recipes, make sure to join the mailing list (below) and receive my five fast appetizers, or try this delicious flatbread recipe that’s also grain-free, gluten-free, and paleo-friendly!

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Arancini with Asparagus Walnut Pesto

A deceptively simple spring appetizer that's perfect year-round, gluten-free and easy to serve.

Course: Appetizer

Cuisine: Italian

Keyword: appetizer, gluten free

Author: Angela Sackett | Everyday Welcome

Ingredients

• 2 cups uncooked Arborio rice
• 1 1/2 cups chicken stock
• 1 1/2 cups water
• 6 teaspoons butter
• 1 large carrot finely diced
• 1/2 medium onion finely diced (about 1/2 cup)
• 1/2 cup grated parmesan cheese
• 1/2 cup crumbled feta cheese
• 1 heaping tablespoonsun-dried tomatoes oil-packed, finely chopped
• 2 teaspoons capers
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 2 eggs
• 1/4 cup oil for high heat cooking recommended: avocado oil

For pesto:

• 1 cup roasted asparagus spears about 20 stems
• 1 clove garlic minced
• 2 tablespoons fresh basil
• 1/4 teaspoon sea salt
• 1/2 cup walnuts
• 1/4 cup olive oil

Directions

For rice balls:

1. Bring rice, stock, water, and butter to a boil. Reduce heat to low and cook 15 minutes, covered. Remove from heat.
2. Stir in carrot, onion, parmesan, feta, tomatoes, capers, garlic, thyme, and salt. Add eggs and using clean hands, work thoroughly into mixture.
3. Meanwhile, add several tablespoons oil to a large dutch oven over medium-high heat.
4. When oil is hot, use a medium scoop or your hands to form rice into balls, roughly the size of large strawberries.
5. Place 4-6 at a time in hot oil, turning once as it begins to brown.
6. As each ball browns, use tongs or slotted spoon to remove from oil onto a paper-towel lined plate.
7. Continue cooking until all rice mixture has been used, adding additional oil as needed.
8. Salt lightly while still hot.

For pesto:

1. In a small food processor, combine asparagus, garlic, basil, sea salt, and walnuts.
2. With processor on low, slowly pour in olive oil just until ingredients are combined.
3. To serve, place a tablespoon of pesto in individual serving dishes.
4. Top with a rice ball and if desired, a fresh basil leaf.

Recipe Notes

To serve, place a tablespoon of pesto in individual serving dishes. Top with a rice ball and if desired, a fresh basil leaf.

This recipe was slightly adapted from the fried rice balls recipe I created for Dancing With My Father.  You can find the original post here.

What’s your favorite spring appetizer recipe to share with friends?